Cheesy Garlic Zucchini Boats
Ingredients
- 2medium zucchini - The star of the dish (they should be fresh and firm, providing the perfect vessel for the cheesy filling.)
- —Kosher salt - Essential for seasoning the zucchini (drawing out moisture for a firmer texture.)
- 4 clovesgarlic (finely chopped - Adds aromatic depth and a delightful flavor that encapsulates the dish.)
- 1/4 tspcrushed red pepper flakes - Introduces a subtle heat that enhances the flavors without overwhelming them.
- 4 tbspextra-virgin olive oil - This oil is perfect for sautéing (as it has a rich flavor that complements the garlic beautifully.)
- 2 ozmozzarella (shredded - Provides a gooey, melty texture that everyone loves.)
- 1 ozParmesan (finely shredded - Offers a sharp, nutty flavor, enhancing the overall richness of the dish.)
- 2 tbspfresh basil (torn - Fresh herbs brighten up the dish and add a beautiful finishing touch.)
Instructions
- 1
Preheat the oven to 425°F (220°C): This high temperature will help achieve a crispy exterior while keeping the inside tender.
- 2
Halve 2 medium zucchini lengthwise.
- 3
Season with kosher salt and set aside for 15 minutes. This will draw out some moisture, making the boats firmer and less soggy.
- 4
In a skillet, heat 2 tbsp extra-virgin olive oil over medium heat.
- 5
Add 4 cloves of finely chopped garlic and 1/4 tsp crushed red pepper flakes, cooking until fragrant (about 1-2 minutes). Stir continuously to avoid burning.
- 6
In the same skillet, add the remaining 2 tbsp extra-virgin olive oil.
- 7
Add the zucchini halves cut-side down and cook for 2-3 minutes until browned. Be careful not to overcrowd to ensure even cooking.
- 8
Remove zucchini from heat and brush them with the garlic oil mixture. Place them on a baking sheet.
- 9
Bake the zucchini boats in the preheated oven for 8-10 minutes, until just tender.
- 10
Remove from the oven and top with 2 oz shredded mozzarella and 1 oz finely shredded Parmesan.
- 11
Broil for 2-3 minutes until the cheese is melted and bubbling.
- 12
Once out of the oven, garnish with 2 tbsp torn fresh basil and extra crushed red pepper flakes if desired. Serve hot and enjoy!